- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink sanitiazer at 400 quat.-Test stripes available.-Mop sink ok.-Chemicals properly stored.-Freezer -4F.-Freezer 5F.-Freezer -7F.-Freezer 2F.-Walk-In 32F.-Reach-In 35F.-Reach-In 28F.-Cold holding-Potatoe salad 35F.-Holding holding-Beans 171F.-Cooking temps-Chicken wings 208-215F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.-Hood clean.
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5/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the previous inspection have been corrected. All handsinks have new caulk. Leak at mop sink has been fixed. Observed four boxes of frozen raw chicken left out to thaw at room temperature on the kitchen floor during re-inspection. Since they had been out less then two hours are were still frozen instructed operator to return them to walk-in fridge. Discussed proper thawing procedures with Eligio for future reference. This appears to be an isolated incident and chicken is usually thawed under running water.
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5/29/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed caulk in need of repair or replacement on all three hand sinks. Some was missing completely and some was cracked. All three sinks should be re-caulked with clear caulk to ensure all areas are easily cleanable.
- [1] Installed; maintained
Observed mop sink faucet leaking and water pooling on floor nearby after running down hose. This leak should be fixed to prevent cross contamination of food.
- General Comments that relate to this Inspection
All handsinks clean; stocked and functional. Observed good handwashing by all employees. Walk in @ 35F. Fries @ 38F; cole slaw @ 36F. Reach-in near fryer @ 28F. Chicken @ 38F. Reach-in on line @ 38F. Cole slaw and potato salad @ 38F. Fries cooked earlier in day were cooling. Temped @ 70F-100F. Discussed cooling procedures with Kithen manager- no issues noted. All reach in freezers @ 0F or below. Hot holding good. Beans @ 174F.Three compartment sink set up with chlorine level @ 100ppm. Sanitizer buckets in place and all @ 100ppm chlorine. Ice machines clean and good ice scoop storage. *Large ice machine seems to be overflowing and causing ice to fall on floor creating a slip hazard for employees. Facility very clean and all staff very knowledgable of food safety practices.Restrooms clean and stocked. Alcohol consumer advisory prominently displayed on front counter.
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5/16/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-hand washing observed frequently by all employeesFacility very cleanIce machine cleanMake up unit @ 37F-pot salad @ 39FUpright @ 39F-chx wings @ 38FUpright freezer @ 0FMixing bowls changed out after each rush and washed; rinsed; and sanitizedRestrooms stockedSanitizer buckets @ 100ppm chlorine-staff changes every two hours or when water becomes visibly dirty; observed3 compartment sink @ 100ppm chlorineTest strips available-employees aware of location and useWalk in @ 40F-raw chicken stored in separate area from other foods-potato salad @ 38FHACCP followed-logs keptPotato salad is only item that is prepped and cooled-no cooling logs kept; but potatoes are cooled with ice prior to preparation*Reviewed importance of cooling from 140F to 40F within 4 hours and recommended testing process to ensure proper cooling times for potato salad.All utensils (scoops; tongs; etc) stored in clean and sanitary fashionGarbage area (shared) cleanChemical storage separate from food storage and single service items-all chemicals clearly labeled*Staff was very knowledgeable and conscientous about HACCP and food safety.
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1/25/2013 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
There are no Washoe County Registered Certified Food Protection Managers at this location. There is an employee with a Servsafe certification. Need to have a CFPM for this location by 4-13-2012.
- General Comments that relate to this Inspection
There are no Washoe County Registered Certified Food Protection Managers at this location. There is an employee with a Servsafe certification. Need to have a CFPM for this location by 5-13-2012.All hadwashes clean and stockedRestrooms clean and stocked3-compartment sink - 200ppm CLSanitizer bucket - 50 ppm CLWalk-in fridge <41FReach-in fridges <41FReach-in freezer <0FHot holding: Beans 181FPotato salad 39FGeneral cleanliness good
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3/13/2012 | Routine Inspection 1st | 97 |
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination. **Note: Violation corrected immediately-
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Frzr(s) <0FWalk-in Refrig @33FTemps noted: Raw chicken wings@34F; cooked and plated wings@197F; Potato Salad @37FSanitizer buckets used throughout - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
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3/4/2011 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Uncovered Employee drink cups stored above food prep area. Must cover cup with a lid and keep away from or beneath food prep areas.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed cook washing hands for only 6-7 seconds - 2X. Demonstrated effective handwashishing technique for the required 20 second period. Employee corrected his behavior and practice proper technique throughout the duration of the inspection.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @35FReach-in Frzr @0FTemps noted: Cooked Chicken wing @199F; Coleslaw @35F; Hot French Fries @163F3-comp sink used for utensils - tested - 100 ppm ClSanitizer buckets used throughout - tested - 100 ppm ClCustomer restrooms clean and stocked
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3/9/2010 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @35FBoth Reach-in Frzr's were <-10FTemps noted: Cooked wings @192F; Cole Slaw @37F; H-held Beans @166F; Cheese sauce @163F3-comp sink used for utensils - tested - 150 ppm ClSanitizer buckets used for surface sanitization - tested - 100 ppm ClCustomer restrooms clean and stockedObserved all employee's practice multiple handwashing - Great Job!!Dumpster area clean
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3/5/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-2 CFPM'S-Esther Villegas-M080105-1/19/2013-Joseph M. Siracusa-M070711-9/18/2012-Both bathrooms properly stocked.-Hand sinks properly stocked and used.-Reach-In 40F.-Wiping cloth sanitizer at 100 ppm chlorine.-Cold holding -Potatoe salad 34F. -Cold slaw 33F.-Reacg-In 32F.-Hot holding -Beans 162F. -Chese sauce 181F.-Freezer 20F.-Walk-In 36F.-All containers properly labeled.-Three compartment sink sanitizer at 100 ppm chlorine.-All lights properly shielded.-Garbage area Clean.-Test stripes on hand.-Ice machine clean.-Ice scoop properly stored.
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4/29/2008 | Routine Inspection 1st | 100 |
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